A creamy mixture of meat and spices streams into 8 feet of clear natural casing. With a flick of his fingers, Walter Voos hand-twists the sausages to make one link after another.

In minutes, there's a mini-mountain of meat that travels just yards from the production center in the Real Emil's European Sausage Kitchen to the front of the store, where customers shop.

Voos makes 40 varieties of fresh and smoked sausages in the back of the Deerfield Beach store. His wife, Jutta, presides over two display cases filled with Bavarian weisswurst, smoked Spanish chorizo, homemade German potato salad and sauerkraut. Hungarian pepperoni, smoked kielbasa and German bratwurst hang like garlands on the walls.

On a recent Thursday, Voos makes frankfurters, beginning with 40 pounds of ground veal and pork in a stainless-steel mixing bin.

By the handful, he places the meat into an enclosed "bowl cutter," where six blades whir at 3,300 revolutions a minute. The 40 pounds of meat are mixed with 10 pounds crushed ice to keep it cold, 10 pounds of small bits pork fat and flavorings, including coriander, garlic, salt and pepper.

The machine churns to create a mixture that looks like pale pink frosting.

Voos fills a slender 2 1/2-foot-high metal cylinder called "the stuffer" with handsful of the mixture. He attaches an 8-yard-long lamb casing over a narrow tube attached to the stuffer, which delivers a steady flow of pureed meat into the casing.

After Voos nimbly twists the cylinder of sausage into 6-inch frankfurters, they're placed in the "smokehouse" — it heats up to 150 degrees — for an hour. Here they are bathed in dry, hot smoke from hickory chips, then steamed and later run under a shower of chilled water to stop the cooking.

Voos never tires of tasting his products.

"I like everything. Without all the preservatives and fillers you get the real, fresh flavor," he says.

The shop is a chilly 68 degrees for good reason. The sausages are made without nitrates, MSG, sugar or flour fillers. Typical shelf life: about three days.

Voos, who spent decades in Germany, exchanges pleasantries auf Deutsch with a customer while Clare Garner and his wife, Joanne, buy German bratwurst, veal loaf and ring bologna for a party.

The Garners, of Pompano Beach, have patronized Emil's since the original owner opened seasonal shops in Pompano Beach and near Traverse City, Mich., about 50 years ago. They discovered his Michigan store, then started buying in South Florida when they became snowbirds here.

A decade ago, Voos and his wife became the sixth owners of Emil's, then in Pompano Beach.

Along with the original shop, they received a worn notebook from a previous owner with hand-written recipes on its faded pages. Today, Voos offers his own recipes using lamb, veal, pork and beef flavored that are less fatty than traditional recipes. A self-described "Army brat," he learned his trade in Germany, where he spent about 20 years working as a meat cutter for the military and butcher shops.

In the United States, he saw the opportunity to own his business. Now, with the help of one employee in the kitchen, he supplies customers with the 1,000 pounds of sausage, smoked bacon and ham they make each week.